Migas, scrambled eggs with strips of tortillas, is a tasty breakfast or quick dinner. Poblano peppers, onion and salsa on top ensure you get some veggies in your eggs.

Source: EatingWell Magazine, January/February 2012


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Cook chorizo, onion and peppers in a large nonstick skillet over medium heat, stirring occasionally, until the chorizo is cooked and the vegetables are softened, 6 to 9 minutes. Remove to a bowl with a slotted spoon.

  • Discard all but 1 tablespoon of fat from the pan; if there is no fat in the pan, add 1 tablespoon canola oil. Add the tortillas and cook over medium heat, stirring often, until beginning to brown and lightly crisp, 4 to 6 minutes.

  • Meanwhile, whisk egg substitute, oregano, salt and pepper in a medium bowl. Once the tortillas are browned, add the egg mixture and the reserved chorizo mixture to the pan; cook, stirring occasionally, until the eggs are set, 4 to 6 minutes. Remove from the heat and stir in cilantro. Serve with salsa and more cilantro, if desired.


Tip: Mexican-style chorizo is an uncooked sausage, usually made from pork and seasoned with garlic, paprika and chiles. Look for it near other sausage in well-stocked supermarkets or Mexican grocers. Some chorizos are fattier than others. For this recipe, choose leaner-looking sausage if you can.

Nutrition Facts

about 1 cup
275 calories; protein 21.8g; carbohydrates 11.9g; dietary fiber 1.8g; sugars 2g; fat 15.2g; saturated fat 4.9g; cholesterol 26.1mg; vitamin a iu 532.5IU; vitamin c 13.4mg; folate 24.3mcg; calcium 85.1mg; iron 3.2mg; magnesium 32.3mg; potassium 581.5mg; sodium 706mg; thiamin 0.3mg.

1/2 starch, 1/2 vegetable, 2 lean meat, 1 high-fat meat